Wedge Salad with Creamy Caramelized Onion Dressing
Wedge Salad with Creamy Caramelized Onion Dressing is a gluten free and lacto ovo vegetarian salad. For $1.61 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 320 calories, 6g of protein, and 22g of fat. This recipe serves 8. 453 people found this recipe to be flavorful and satisfying. This recipe from Foodnetwork requires iceberg lettuce, yellow onions, low fat buttermilk, and hot sauce. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Overall, this recipe earns a pretty good spoonacular score of 49%. If you like this recipe, you might also like recipes such as Iceberg Wedge Salad with Creamy Buttermilk Dressing, Iceberg Wedge Salad with Creamy Gorgonzola Dressing, and Cheese And Onion Salad With Creamy Herb Dressing.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 35 minutes
Ingredients:
2 tablespoons brown sugar
Chopped chives, for garnish, optional
1 8-ounce package cream cheese, softened
2 tablespoons fresh parsley
3 dashes hot sauce, optional
2 heads iceberg lettuce, quartered into wedges
1 cup low-fat buttermilk
2 tablespoons olive oil
1/4 cup red wine vinegar
Salt and freshly ground pepper
1 cup (8 ounces) sour cream
2 tablespoons unsalted butter
3 pounds yellow onions, cut in half lengthwise and crosswise into 1/4-inch slices
Equipment:
blender
sauce pan
bowl
Cooking instruction summary:
Place the Caramelized Onion Dip in a blender. Add the buttermilk, parsley, 1/2 teaspoon salt and some pepper and blend until smooth. Season with additional salt and pepper, if necessary. Drizzle over the iceberg wedges. Serve immediately. Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly. Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.
Step by step:
1. Place the Caramelized Onion Dip in a blender.
2. Add the buttermilk, parsley, 1/2 teaspoon salt and some pepper and blend until smooth. Season with additional salt and pepper, if necessary.
3. Drizzle over the iceberg wedges.
4. Serve immediately.
5. Heat the butter and olive oil in a heavy medium saucepan over medium-high heat.
6. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry.
7. Add the hot sauce if using.
8. Remove the mixture from the heat and allow the onions to cool slightly.
9. Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper.
10. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.
Nutrition Information:
covered percent of daily need
